No American cookout, picnic or Fourth of July is complete without a big bowl of potato salad. This classic version is creamy and tangy, with tender potatoes, chopped eggs, crunchy celery and a mayo-mustard dressing. The trick: season the potatoes with vinegar while they’re still warm, so they soak up flavor all the way through.
- Servings: 8
- Prep time: 20 minutes
- Cook time: 15 minutes
- Chill time: 1 hour
- Total time: 1 hour 35 minutes
Ingredients
- 3 lb (1.4 kg) Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons apple cider vinegar or pickle juice
- 4 hard-boiled eggs, chopped
- 2 celery stalks, finely diced
- 1/4 red onion, finely diced
- 1 cup (225 g) mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons sweet pickle relish
- Salt and pepper to taste
- Paprika and chopped chives, for garnish
Instructions
- Cook the potatoes. Put the potatoes in a pot, cover with cold salted water and bring to a boil. Simmer 10 to 12 minutes, until just fork-tender but not falling apart. Drain well.
- Season while warm. Spread the potatoes in a large bowl and sprinkle with the vinegar and a pinch of salt. Let cool 15 minutes.
- Make the dressing. Whisk the mayonnaise, mustard and relish with salt and pepper.
- Combine. Add the eggs, celery and onion to the potatoes. Fold in the dressing gently until everything is coated.
- Chill. Cover and refrigerate at least 1 hour. Taste and adjust the seasoning before serving.
- Garnish with a sprinkle of paprika and chives.
Tips
- Best potatoes: Yukon Gold or red potatoes hold their shape. Russets fall apart more easily.
- Food safety at picnics: keep it cold and don’t leave it out more than 2 hours (1 hour in hot weather).
- Make ahead: it tastes even better the next day and keeps 3 to 4 days in the fridge.
Leer esta receta en español: Ensalada de Papas Americana Clásica
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